Gluten-free Cheesy Hash Brown Potatoes

With holidays approaching a family favorite has been a cheesy hash brown potato casserole. The traditional recipe used by my family included a condensed cream soup. After searching many different recipes I came across a potato casserole that used sour cream instead of condensed soup. I altered it to so that it was similar to the traditional recipe we use for family gatherings and cut down on the calories by using 2% cheese and light sour cream. I hope you enjoy this as much as my family does.

Make sure all brands used for the ingredients are gluten-free.


Ingredients
15 oz. Frozen Hash Browns
3/4 cup melted margarine
1 cup shredded 2% Cheddar Cheese
1/4 cup diced onion
12 oz. (about 1 1/4 cups) Light Sour Cream
3/4 teaspoon salt
1/4 teaspoon pepper


Place the hash browns in a large mixing bowl. Add the remaining ingredients and mix well.

Grease an 8 x 8 inch or 9 x 6 inch casserole dish. Place the hash brown mixture into the dish and bake uncovered at 350 degrees for 45 minutes.

Number of servings = 6

Estimated Nutritional Information per serving:
186 calories; 12 grams total fat; 33 mg. cholesterol; 551 mg sodium; 9 gram total carbohydrates; 4 grams sugars 9 grams protein